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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon. Ingredients:
8 ounces uncooked spaghetti |
1 tablespoon cornstarch |
4 eggs, lightly beaten |
1 cup half-and-half cream |
3/4 cup chopped onion |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 cup frozen peas |
8 bacon strips, cooked and crumbled |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
additional parmesan cheese, optional |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside.
2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly.
3. Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat.
4. Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired. Yield: 5 servings.
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